Fish plays an important role in the human diet because it is rich in trace elements. Dorado is caught even on the Black Sea, it can be found in fish stores throughout the country, in addition to being healthy, it is also very tasty if you learn how to cook on the grill correctly.

Calorie and nutritional value

This inhabitant of the Atlantic is loved for a small amount of calories. Dorado is ideal for those people who monitor their own weight or want to reduce their waist. The advantage of this meat is that its fat content does not exceed 1.8%. The calorie content of a grilled dish is only 39 kcal per 100 grams. This is one of the reasons why dorado must be on the menu of healthy food lovers.

Grilled fish contains 19.82 grams of protein and only 1.29 grams of fat. This product contains absolutely no carbohydrates. Dorado contains B vitamins, which are essential for the body. Among the useful trace elements are not only iodine and phosphorus, but also calcium, zinc, selenium, sodium and magnesium.

Peculiarities

Dorado has been known since the existence of Ancient Rome, when gourmets loved and revered it for its delicate sweetish taste of meat. Currently, this fish is also grown in artificial reservoirs, not only in Italy, but also in other countries. On fish farms, dorado is fed with granular supplements, so it reaches large sizes. In the wild, dorado is a predator that feeds on mollusks and small fish. Another name for dorado is crucian carp.

Professional chefs give their advice on grilling fish.

• Since this fish has tender meat, it should not be cooked for a long time - a maximum of 10 minutes, provided that the pieces are large.
• It is best to use foil.
• The grate will need to be lubricated so that the meat does not stick to it.
• As an addition, spicy tomato sauces are great.

Recipes

Grilled dorado cannot but please with its perfect taste. It is served in the best restaurants in the world, but you can learn how to cook the product on the grill yourself and enjoy its benefits and unique taste.

The composition of the products is as follows:

• 1 cucumber, seeds removed, thinly sliced
• olive oil 20 ml;
• 30 ml freshly squeezed lemon juice;
• 1 st. a spoonful of parsley;
• shallots 1 pc.;
• 30 ml apple cider vinegar;
• 20 grams of spicy sauce;
• 115 grams of butter;
• 4 dorado fillets, 120 grams each;
• ground allspice to taste;
• lemon wedges.

The cooking method does not take much time. In a large bowl, spread the cucumber with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, parsley. All salt and mix well.

Place chopped shallots in a small saucepan, add vinegar and 1 tablespoon lemon juice. Heat over low heat until the volume of the liquid is reduced. Pour hot sauce, spread butter.

Spread the dorado fillet with the resulting composition, then leave for 5 minutes to marinate the fish. After that, it can be laid on the grill. It is better to use foil in this case, which can serve as both a cooking surface and a material in which the product is packaged. Cooking time is three minutes on each side.

Serve dishes on serving dishes with cucumbers and lemon wedges.

Grilled dorado fish with spicy sauce is very tasty. Its spicy aroma cannot leave fish lovers indifferent. It is worth saying that the described product is one of the most sought after in South African culture. As a rule, they do not use additional ingredients for the preparation of dorado, since it already has unique taste qualities. In European cuisine, the recipe was slightly modified, but only for the better.

To prepare at home you will need:

• whole fish - 4 pcs. (about 500 grams);
• lemon juice - 10 ml;
• olive oil - 20 ml;
• hot sauce to taste;
• apple cider vinegar - 20 ml;
• shallots - 2 pcs. (finely chopped).

In a small saucepan, add finely chopped shallots, vinegar, lemon juice and simmer over medium heat. After that, you need to add hot sauce and bring to a boil over a slow flame. Season the mixture with salt if necessary. They clean the fish, apply a little olive oil, spicy sauce, salt and pepper. While the dorado is soaking, turn on the grill and bring it to a temperature of 200 degrees Celsius. Before laying the fish, reduce the temperature to 180 degrees. Now you can lay the dorado on the grate, which must be oiled before that. If this is not done, the skin will stick to the rods, which will create inconvenience when removing the fish from the grill.

From 3 to 5 minutes on each side is enough for the dorado to acquire a pleasant and attractive golden crust. Remove from the grill and serve on a serving plate, pouring the hot sauce that was prepared earlier.

Serve with any fresh vegetable salad, boiled potatoes or grilled rice.

Grill marinades

It is very important to choose the right marinade for fish so that it turns out tasty. It doesn't matter if foil is used or not, in any case this ingredient plays an important role.

Despite the fact that dorado already has a unique aroma, it can be even more fully revealed if you use soy sauce or lemon juice. Some cuisines around the world like to add fresh herbs: parsley, cilantro, oregano. Oddly enough, but dill is not very suitable for fish.

Pairs wonderfully with dorado garlic. It is cut, crushed and simmered in a frying pan in oil to give off its aroma, turned into minced meat. Garlic is best used in combination with soy sauce, olive oil or lime juice.

You can make a marinade from the following ingredients:

• 50 ml of ghee;
• 50 ml of olive oil;
• 30 grams of minced garlic;
• 30 grams of cilantro;
• 20 grams of your favorite seasoning;
• 30 ml lime or lemon juice

You can add cream or sour cream to the marinade, because then the dorado meat turns out to be tender and acquires a special flavor if you choose the right spices. You can use the following recipe:

• 10 g chili powder;
• 10 g ground cumin;
• 20 g chopped garlic;
• 10 g of allspice black pepper;
• 10 ml lime juice;
• 20 ml of rapeseed oil (it can be replaced with olive oil);
• 40 g sour cream.

Such marinade recipes are often offered from the chef. With the right approach, you can deliciously cook dorado on an electric grill, in an air grill and even in the oven. According to the recipe, it is important to pickle the product with high quality so that it acquires the necessary aroma.

Each described recipe requires that it be studied step by step and followed when preparing the dish. We must not forget that the fish has tender meat that cooks quickly, so you should not overexpose the dorado on fire, otherwise the product will burn, become dry and will no longer be able to please with its unique qualities.

BJU in fish, cooked whole or only in the form of fillets, is the same - it all depends on the preferences of the cook and his imagination. Of course, you will need to tinker with a whole fish, but it is no less tasty and aromatic than the one that is already offered without bones. But taking the whole fish, you will be sure of its freshness.

For how to cook dorado on the grill, see the following video from Chef Giorgio Palazzi.

Dorado, or as it is also called golden spar, got its name because of the golden strip located between the eyes. Thanks to this, you will not confuse it with other fish. It lives mainly in the Mediterranean Sea and in the eastern part of the Atlantic Ocean. In recent years, the artificial breeding of sea bream has spread. Due to its taste and not a lot of bones, dorado is in great demand. No matter how you cook the dorado, it always turns out delicious. It can be baked in the oven or pan fried. Today I will show you how to cook grilled dorado.

Products for cooking:

• Dorado 1 piece per serving (for 4 persons 4 dorado)
• Lemon 1 piece
• Mint several sprigs
• Salt and pepper
• Teriyaki sauce 1 tablespoon

Grilled dorado cooking

Dorado (if it was not done in the store) to clean from scales, gills, cut off fins. Salt and pepper the fish a little, brush inside and out with Teriyaki sauce.
Separately, I want to say about this one. It is traditionally used in Japanese cuisine, as a dressing for various meat and vegetable dishes, or as a marinade for meat, poultry or fish. "Teriyaki" looks very similar to soy sauce, but it tastes sweeter and more viscous.
"Teriyaki" is made on the basis of soy sauce, with the addition of sweet rice wine or sake with honey, garlic, ginger and fish sauce. You can make the sauce yourself at home, or buy it in a store, for example, in Auchan, in the department of products for oriental cuisine.

Put a lemon ring and a sprig of mint inside the fish.
Leave the fish to marinate in the sauce for 15-30 minutes. At this time, heat the grill to 220ºС. Bake grilled dorada within 10-15 minutes.
If you do not like the fish with a golden crust, then cover the baking sheet with foil. Serve the finished fish

Step 1: Grilled sea bream with lime.

The longest stage in the preparation of sea bream is preparation. If you bought frozen fish, then you need to defrost it. Then clean, remove the fins and entrails. You can not remove the head, but then be sure to cut the gills.
In a small salad bowl, mix olive oil, squeeze lime juice into it, add spices and salt, mix. Brush the fish inside and out with this mixture. Put some rosemary inside each fish.
To make the fish especially tasty, put it in the fridge to marinate for half an hour, but this is not necessary. If there is no time, you can immediately start cooking.


You can fry sea bream on the grill in a special grill pan or in the oven in grill mode, or in the garden in the fresh air on a grill over coals.
With a grill pan, everything is simple: put the pan on the fire, heat it up, put the prepared fish and fry on both sides, about 7-8 minutes on each side - the sea bream cooks quickly. Be sure to check the readiness of the meat in the thickest place near the head.
If you cook in the oven - put the fish on a baking sheet, first cover it with baking parchment or baking foil - this will save you the trouble of washing the baking sheet. Put the baking sheet in the oven, turn on the grill mode and cook the fish for about 15 minutes, until golden brown.

Step 2: Serve grilled sea bream with lime.

Serve the sea bream hot with lime wedges and fresh rosemary sprigs. A good addition would be a side dish of rice, fried, boiled or baked potatoes.
Enjoy your meal!

Any suitable spices can be used to cook the fish; a blend of spices "Mediterranean herbs", which includes basil, oregano, thyme, garlic, coriander, onion, paprika, works well.

In a mixture of olive oil, spices and salt, you can add a pinch of ginger root powder, it will add a little spice and piquancy.

"Dorada" is translated from Spanish as "golden", the fish was named so because of the orange-golden strip that is between its eyes. But it attracts gourmets and culinary experts all over the world not with an unusual color and not with a name, but with tender, nutritious and very tasty meat. Cooking dorado is easy, everything suits her: frying, boiling, stewing, baking. In some regions, it is even eaten raw. This Mediterranean fish is combined with almost any side dishes, seasonings and sauces.

Sardines, in particular, are absolutely delicious cooked this way, and they definitely taste best when eaten with your fingers. The difference between firing and mesh is in the pan. The frying pan has a ribbed base that leaves brown marks on the crispy, cooked fish skin. Burnt or grilled fish cooked in this way is very low in fat and therefore low in calories - a wonderfully tasty and healthy meal.

How to cook dorado in foil

Shallow frying is best done in a pan, using a little more oil and a little less heat than you would for searing fish. Always use a good quality oil - olive oil, sunflower oil, or peanut oil is ideal. Oil can be really good too, but tends to burn. Many cooks like to coat the fish in seasoned flour - not exactly necessary, but it gives the cooked fish an attractive, light crispy finish.

How to clean dorado
This fish is easy to clean, as its scales are quite soft and small. It can be scraped off with an ordinary knife or a special one for cleaning fish. Start cleaning from the tail and gradually move towards the head, freeing the skin of the fish from all scales. If you are afraid that your whole kitchen will be in scales, then clean the fish in the water by placing it in a large deep bowl along with a knife.

Now, with a sharp knife, cut the belly of the fish, from head to fin, and remove all the insides. It is also better to get rid of the black film that lined the cavity, otherwise the fish may taste bitter after cooking. Clean it with a small knife under cold running water. The fins can be trimmed with kitchen scissors. The head of the fish is usually not removed before frying, although it is possible to fry the fish without the head if desired.

Deep frying on board a boat can be downright dangerous. My advice is to keep this cooking method for shore cooking that doesn't follow the boat trend. Chinese vodka is what you need to use for deep frying. This tool conducts heat easily and evenly, and its sloped sides make it economical on oil. The oil must be very hot before the fish enters. If it doesn't, the result will be greasy and nasty - definitely not how to cook fish!

Ingredients for cooking fried dorada

To check the temperature, dip a small piece of bread into it - if it warms up immediately and turns brown within about 30 seconds, the butter will be hot enough. The fish needs to be coated in some way to keep it together and prevent moisture. It can be a light coating of flour or a full egg and bread paste dough. Be sure to carefully insert the fish into the oil so it doesn't slosh and you won't be tempted to put too many pieces in or the oil temperature will drop.

After cleaning, rinse the fish thoroughly again under running water and pat dry with paper towels to remove excess moisture.

The easiest way to fry fish
Make transverse notches with a sharp knife on the body of the fish. Four or five notches will be enough. They are needed so that salt, oil and seasonings penetrate the thickness of the meat. Rub the fish with salt and roll in flour.

Stir the roast also, best done in a wok - again on very high heat. Cut the fish into strips and toss them into the cornflower to give them a good chance of staying in one piece. The squids are really superbly cooked, as it is, moreover, later.

Fried fish fillet

This is a great way to cook really fresh, lean white fish. It involves the careful boiling of fish completely submerged in a thinly seasoned liquid. A court broth is often used, which usually consists of fresh water, lemon juice, bay leaves, pepper, sea salt, parsley sprigs, celery, and possibly carrots, mushroom stalks, and onions. Plain water just dilutes the flavor of the fish without adding anything to it, but milk is good - and for some recipes, coconut milk is the way to go.

Heat a little vegetable oil in a heavy bottomed pan. Put the fish in a hot pan, fry on each side until golden brown. If the fish is large, then after that you can close it with a lid and leave it on low heat for 15-20 minutes so that it cooks from the inside. Another option is to put the pan with the fish in the oven for a few minutes, for the same purpose.

To rinse the fish fillets, place them in a single layer in an explosion proof dish and pour out the cold liquid until it is completely covered. Add a flavor or two of your choice - dill, fennel, or bay leaf, for example, and heat gently until the liquid is almost, but not quite, simmering. When the liquid is up to temperature, all but the thickest fillets will be fully cooked and ready to serve. Thick fillets may require poaching for up to 10 minutes.

For steaming fish, you must use the designated fish steamer. This is a 3 part cookware - the bottom part which contains the water, the perforated tray above it which will contain the fish and the lid. To steam the fish, first pour some water - about 50mm or so - into the base part. Then place a sheet of lightly oiled foil on the tray and add your fish, which can be a fillet, steak, or whole fish. Laying the fish on a bed of aromatics will add flavor to the flavor of the fish.

To give the fish an additional flavor, you can cut a small lemon into circles before frying, remove the seeds and fry in vegetable oil for about three minutes on each side. When you fry the fish in the same oil, it will acquire a pleasant lemon flavor.

If you want the fish to have a milder creamy flavor, fry in melted butter. Ordinary butter will not work, the fish will burn on it. But olive oil is also a good option for those who like its taste.

Then fold the sides of the foil over so that it contains any juices that come out of the fish during the steaming. Attach the lid, bring the water to a boil and drink the fish for a few minutes until it is soaked. Similar to poaching, but with fish lying on a bed of vegetables and flavors. Add enough liquid to keep the fish moist while cooking. Cook it carefully in a heavy saucepan with a lid.

Dorado baked in the oven

The base of the stew sauce should be prepared ahead of time, with the fish pieces added right at the end of the cooking process. The pieces should be quite large, 50 mm, so as not to overcook. This is a term more commonly used in the United States and Canada, where it means grilling with heat coming from above - for the British, it is "under the grill" cooking with fish in a grill pan. Grill and roast anyway Really great ways to cook fish, especially steaks or cutlets cut from larger fish with hard fish.

Marinated dorado
To make the gilthead meat more juicy, and to give it additional flavors, the fish can be marinated before frying. The main component of the marinade is lemon juice. Additional - various spices. You can use a ready-made set of seasonings for fish or make it yourself, to your liking. Recommended option: sweet paprika powder, black pepper, dried tarragon, salt.

When you are grilling on a barbecue, you must wait until the flames have died down and the coals are hot before putting the fish on the grill. Turn the fish just once or it will start to fall apart. If this is not the case, you use one of the durable flip-up trellis racks to store your fish in place.

So "How to cook fish" but how do you know when it's done?

The flesh of these types of fish becomes opaque when cooked. Perfectly cooked, the middle will be freshly cooked, white and still moist. Look to pull a knife into it. Redhead fish like tuna are best if left a little sparse like fillet steak. If they are overcooked they will become dry and tough and even the cat will not be impressed.

Mix all the seasonings and rub them thoroughly on the inside and outside of the fish carcass. After that, put the fish in a deep bowl and pour over the lemon juice. For a small fish weighing 300-400 g, juice from half a lemon is enough. Cover the fish bowl and refrigerate. It is enough to marinate the fish for 30-40 minutes, but if desired, you can leave it for a longer time, for example, overnight. In this case, lemon juice should be taken half as much, otherwise the fish may turn out to be too sour.

Baked sea bream in foil with onions

And that pretty much answers the question "How to cook fish"? How to cook fish on top of the stove, and how to cook fish under the grill, and how to cook fish on the grill, and how to cook fish in the oven. Okay, let's look at four sample recipes that illustrate each of the above fish preparation methods: ~.

It consists of fried breaded oysters, eggs and fried bacon cooked together like an omelet. Live oysters will be delivered to the gold fields in barrels of seawater after being harvested in and around San Francisco Bay. Be that as it may, the order of Hangtown Fry became a sign of prosperity for the gold miners, a status symbol of the day.

Marinated sea bream, as in the previous recipe, is rolled in flour and fried in oil.

Fish stuffed with garlic and herbs
If you place a set of herbs and spices in the belly of the gilthead before frying, the result will be unusual and very tasty. As an option for filling the fish, you can use a mixture of minced garlic (passed through a press or finely chopped), chopped rosemary, tarragon, parsley or dill. You can take one of the herbs listed, or you can make a combination of two or more, to your liking. Don't forget to add salt.

It is interesting to note that some say that the owner of the House, Gary, recovered enough gold from under the building to pay for the restoration. Democrat newspaper editor Doug Noble wrote this interesting and charming story of how the event could have happened.

Untying his leather tuck from his belt, he tossed it into the bar, where he landed heavily, spilling his glistening contents of gold dust and nuggets. Turning to the bartender, he loudly demanded: I want you to cook me the finest and most expensive meal in the house.

The prepared mixture is placed in the belly of the cleaned fish, after which it can be pickled or fried immediately. In order for the fish to be saturated with aromatic seasonings, after preliminary frying on both sides until golden brown, it must be stewed under the lid for at least twenty minutes.

Dorado in breadcrumbs
If the fish is large, you can cut it into pieces and fry in breadcrumbs. To do this, remove the head from the cleaned fish, and cut the body with a large knife into pieces 3-4 cm in size. Prepare breadcrumbs: add salt, pepper, and, if desired, other spices to them. Pour flour into a separate bowl. Beat the egg with a whisk.

The bartender called the cook and gave the prospector's order. The cook stopped what he was doing and left the kitchen. Looking the scout in the eyes, he said: The most expensive items on the menu are eggs, bacon and oysters. Eggs must be carefully packed to travel over rough roads from across the shore; bacon comes by ship around the horn from east to east; And the fresh oysters we have to lift every day onto the ice from the cold waters of San Francisco Bay.

The seeker said: Take me into a complete mess of eggs and oysters, throw me in some bacon and serve them. The chef did this by preparing a full bowl of the mixture. According to Doug Noble, there is also a group known for trying to promote the dish as the "Official Dish of the Great State of California". Doug said: The state legislature is cool on this issue as they have no sense of humor.

Heat a frying pan with vegetable oil and then carry out operations in the following sequence: take a piece of fish, roll it in flour, shake off the excess, dip in a beaten egg, then place in breadcrumbs. Now you can fry. Turn the fish pieces over so that they are fried on all sides.

Serve the finished fish with mashed potatoes, rice, stewed or fresh vegetables and, of course, with herbs. Enjoy your meal!

What is this fish?

We got some support from a restaurant in Sydney, Australia. Herter, from their book Ox-Cook and Authentic Historical Recipes and Practices, they wrote. At eighteen hundred San Francisco was quite a city. His fame spread throughout San Francisco and the surrounding area.

It's still on the menu but when you get it you get nothing, buy an egg omelette with oysters and a couple of bacon bits on top. Drink dried oysters dry with paper towels to remove moisture. In a small bowl, beat the egg with milk or cream.

Today, this small and tasty fish can be bought in almost any fish store, along with such familiar species as cod, hake, pollock. But still, it is not so popular with our cooks. Another thing is among the peoples of the Mediterranean, for example. The local chefs already know how to cook dorado. Let's try and do that.

Heat vegetable oil or oil in a frying pan. Add oysters and sauté about 30 seconds on each side, or until three-quarters cooked. Remove from heat and set aside. If frying oysters, fry the bacon in another skillet until the bacon is crispy.

Lightly beat the eggs in a small bowl; postpone. Place the bacon in a large skillet over low heat. Pour a small amount of the beaten egg over the top of the bacon. Place the partially cooked oysters on top of the bacon and then pour the remaining beaten eggs on top.

golden fish

Dorado (aurat, sparus, crucian carp) lives mainly in the Atlantic, as well as in the Mediterranean and Black Seas. The name is Spanish and translates as "golden". And all because between the eyes of the fish there is a golden stripe. Maritime peoples have long eaten dorado. She has a sweet taste. Its meat is tender, containing many vitamins and minerals. By regularly eating this fish, you can speed up your metabolism and get rid of thyroid diseases. Dorado caught in summer and autumn is considered the most delicious. It is valued as a delicacy due to the relatively small number of bones and exquisite flavor. Its price is relatively high, but not so high as to deny yourself the opportunity to taste such a Mediterranean delicacy.

Cook for about 2 minutes or until eggs are set. Then stack the omelettes over the oysters. Put the lid on it and cook just until the steam has combined all the flavors. Keep undissolved oysters cold, but do not store in water! Remember that oysters are alive and you need to breathe, so never seal them tightly in a plastic bag.

Sandwich a layer of live oysters between two beds of ice. Put them deep down. Never submerge live oysters in fresh water or melted ice - they will kill them. Oysters stored in this way will keep for 2 days. This is the method to use if you plan on using fresh oysters soon. Store live oysters in the refrigerator at 40 degrees Fahrenheit unless they are to be used immediately. Place them deep down in an open container. Cover the oysters with a damp towel or layers of damp newspaper.

What do they do with her?

So all the same, how to cook dorado? A variety of second courses, pies, snacks are prepared from golden fish. It can be stuffed, baked, stewed, fried and boiled. With any processing, it is important not to overexpose the dorado on fire, but to cook quickly. For example, it should stay in the oven for no more than ten minutes, it is fried on a grill or frying pan for two minutes on each side, and dorado is steamed for no more than fifteen minutes. So it does not lose its useful properties and remains exquisitely tasty. Before frying on the skin of dorado, it is necessary to make transverse cuts so that the fish retains its shape. Now let's move on to the recipe itself. Consider how to cook dorado using various ingredients.

In foil with vegetables

How to cook dorado in the oven, keeping its wonderful taste unchanged? To do this, we need: fish - one kilogram, small tomatoes (cherry) - half a kilogram, bell peppers - half a kilogram, several onions, a small fresh ginger root, two tablespoons of olive oil, salt and pepper - to taste.

My pepper, cut out the middle and seeds, cut into strips. Peel the onion and cut into half rings. Wash ginger and tomatoes and cut into cubes. Heat the oil in a large heavy bottomed pan and fry the vegetables for a few minutes. We clean and gut Dorado. My. Dry with a cloth towel to remove excess moisture. We insert several slices of tomato into the gill slits. Salt and pepper. We spread the dorado on a piece of double foil the size of a large plate. Put vegetables with onions and ginger on top. We wrap each fish in foil and bake for 15-20 minutes in an oven preheated to 200 degrees. Remember: the most important thing is not to overdo it!

Vegetables are a good side dish. But you can also serve mashed potatoes. This is the main way to cook dorado in foil. Pretty simple and quick recipe that any hostess will love.

How to cook dorado in the oven

This recipe is suitable for gourmets - you can bake dorado in salt! It will take only one kilogram of fish, coarse sea salt (sold in supermarkets and pharmacies) - one kilogram.

Wet salt, but do not dissolve in water! We spread the wet salt on a baking sheet with a layer of two centimeters thick. Clean and rinse the fish, put on salt, on top - another layer of salt. Bake for half an hour in an oven preheated to 180 degrees. Remove the finished dorado, set aside for 10 minutes to cool. Then gently tap with a knife on the sides of the fish, knocking off the salt shell. Put the fish on a dish. Garnish - fresh coarsely chopped vegetables. Serve with tartar sauce or lemon.

With potatoes and cheese

This is another way to cook delicious dorado, more suitable for chefs who love traditional cuisine. We will need: dorado - one kilogram, half a kilogram of potatoes, cheese (preferably hard) - 100 grams, a few cloves of garlic, parsley - 50 grams, 50 grams of olive oil, salt and pepper - to taste.

We clean the fish, wash it, dry it with a towel. We cut the potatoes into large cubes and boil until half cooked. Grind garlic, parsley and olive oil (two tablespoons) into a paste in a blender. Pour the remaining oil into a baking dish. We spread half of the potatoes in a mold, on top - fish, greased with pasta, then again potatoes, fish, pasta. Now sprinkle everything with grated cheese. Preheat the oven to high and bake for 20 minutes. It turned out to be an exquisite festive dish that can please guests. Serve with fresh vegetables and lemon wedges.

How to cook dorado in a pan

It will take only half an hour to make this delicious dish! And the pleasure received from the meal, you will remember for a long time. Ingredients: dorado - one kilogram, flour - 100 grams, one lemon, vegetable oil for frying, salt and pepper - to taste.

The main thing is to prepare the fish well for frying. We take one kilogram of dorado. We clean the fish, pull out the insides without touching the gallbladder. Broken at the wrong time, it gives the meat bitterness. We remove the gills and cut the protective film along the fish spine, cleaning out blood clots. We wash the dorado. Dry from excess moisture with a cloth towel or napkin. Then we make several transverse cuts on the carcass of the fish, which will improve the frying process. Put in a deep bowl and squeeze the juice of one lemon onto the fish. Rub with salt, pepper, lemon and mix. Let marinate for half an hour. Let's start the frying process. The most important thing here is the frying pan! We choose it carefully: a thick bottom, non-stick coating.

Warm up the pan well. Pour in vegetable oil, heat it almost to a boil. Roll the marinated fish on both sides in flour, we also add flour inside. Carefully pour into boiling oil. Fry on both sides until golden brown. Fish frying usually takes up to ten minutes. Put the finished dorado on a plate, decorate with lemon slices.

Serve "goldfish" as an appetizing second course. For garnish - any stewed vegetables or mashed potatoes. Can be served with dry white wine or orange juice. Of course, there are many more ways to cook dorado that cannot be covered in such a short article. Bon appetit everyone!

- tasty and low-calorie fish. Most often it is used in spicy Italian cuisine. This fish dish is perfect as an alternative to meat or chicken. Enjoy the incredible taste and surprise all your acquaintances, friends, relatives with your culinary skills.

Dorado on the grill - a simple and extremely tasty recipe for a picnic

When you are very tired of meat and chicken, it's time to start cooking delicious fish. What is the best fish for grilling? Of course, if time is running out, and there is only one particular type in the refrigerator, then you don’t have to choose. But if you have the opportunity to choose, then, of course, it is best to give your preference. Dorado on the grill is prepared quite quickly, and besides, the fish is practically not bony, low-calorie and will probably appeal to even those who do not like fish at all.

And today we will tell you how to cook on the grill and at the same time spend a minimum of cooking time, as well as a very small amount of ingredients. Think it's impossible? Then let us try to convince you of this.

Cooking method number 1

Perhaps, let's start with the simplest method, for which, in principle, all you need is the fish itself and some spices. To prepare, take:

• - 700-800 g;
• rosemary, Provence herbs - 0.5 tsp;
• lemon juice - 0.25 pcs.;
• salt, pepper - to taste.

As you can see, you need almost nothing to repeat this recipe. Let's move on to cooking:

• The fish must be well cleaned: remove the scales, gills, entrails, fins, as well as the tail.
• Dorado is placed in a deep bowl, poured with lemon juice and seasoned. We coat the fish well on all sides with the resulting mixture (the abdomen also needs to be lubricated). Let the workpiece stand for several hours - the more the better - in the refrigerator or in a cool place.
• Grease the grill grate with a little sunflower oil and place the fish on it. Remember that the dish will cook quickly enough, so you will need an eye and an eye for it. It is better that the coal is already slightly smoldering - this will help the fish to bake more evenly.
• Can be served with fresh or roasted vegetables.

Cooking method number 2

In the previous case, you really didn’t need practically anything, except for the carcass itself. Now we will tell you how to stuff the fish deliciously. So get ready:

• - 1 carcass per 1 person (we cook based on 5 pieces);
• sunflower or olive oil - 120 ml;
• provencal herbs - 1 tsp;
• zucchini - 1 pc. (medium size);
• lemon - 1.5 pcs.;
• salt, pepper - to taste.

How to cook?

• We clean the fish, as indicated in the 1st method.
• Wash zucchini, dry and cut into slices.
• Now we put the carcasses in a bowl, add oil, lemon juice, spices. Rub the fish well. Now stuff it with zucchini slices. In this state, she needs to brew for about half an hour.
• Grill the sea bream for 20 minutes on each side. A sign of readiness will be a beautiful golden crust.

Zucchini zucchini will give the fish incredible softness. However, if you do not like this vegetable, you can stuff the belly with lime and basil. Just do not overdo it with lime, because it can give a certain sourness - 5-7 circles will be enough for 1 fish.

Cooking method number 3

In addition, you can cook on coals - or rather, in foil and directly on the coals. Of course, this method may seem more complicated to someone, but in fact it is just as simple. Take the following ingredients for cooking:

• - 1 carcass per 1 person (we will have 2 servings)
• tomatoes - 2-3 pcs.;
• garlic - 3-4 cloves;
• onions - 1 head;
• sunflower or olive oil - 5-6 tablespoons;
• salt, pepper, Provence herbs - to taste;
• You can also add a couple of sprigs of cilantro or parsley.

We begin to cook dorado baked in foil:

• We clean the fish.
• Peel the garlic and finely chop. Wash the tomatoes, dry and cut into half rings. Do the same with parsley and cilantro.
• We place the fish in a bowl, pour over with oil and spices, stuff with garlic, herbs, tomatoes. If desired, you can add a little onion to the abdomen and a couple of lemon rings - this will only add spice.
• Let the workpiece stand for at least 40 minutes.
• Lay the fish on the foil, folded in half, wrap it well, so that there are no gaps.
• Send in foil directly to the coals. The heat should not be strong. So the fish will cook for about half an hour.

Now you know some incredibly tasty, but simple recipes. Prepare them yourself and tell your friends.